Lemon Ricotta Cheesecake
This homemade lemon ricotta cheesecake has a crunchy pistachio crust and is the ideal post-meal treat.
Set the oven to 350 degrees Fahrenheit (175 degrees C).
In a round of parchment paper, grease a 9-inch loose-bottom cake pan or springform pan.
put pistachios in In a 14-cup food processor, add 1/4 cup sugar, 1/4 cup flour, 1/4 teaspoon salt, and pulse until the ingredients are finely ground.
As soon as the mixture resembles wet sand, add the butter and pulse.
In the bottom of the prepared pan, press firmly.
For about 12 minutes, bake in the preheated oven, or until the crust is firm and golden brown.
While you make the filling, remove the baking sheet from the oven and let cool.
Lower the oven’s heat setting to 300 degrees F.
(150 degrees C)